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Crispy Baked Zucchini Fries with Garlic Herb Dipping Sauce
PREP
10mins
COOK
20mins
SERVES
3 people
TOTAL
30mins
Get creative with your veggies by trying this Baked Zucchini Fries recipe with garlic aioli dip!
INGREDIENTS
- ZUCCHINI FRIES:
- 1/2 cup (125 ml) all-purpose flour
- 1/2 cup (125 ml) Hellmann's® Garlic Aioli
- 2 Tbsp. (30 ml) water
- 1 1/2 cups (350 ml) panko breadcrumbs
- 1/4 cup (60 ml) Parmesan cheese
- 2 Tbsp. (30 ml) butter, melted
- 1 lb. (450 g) zucchini,1/2-in/1.5 cm thick spears
- GARLIC HERB DIPPING SAUCE:
- 1/2 cup (125 ml) Hellmann's® Garlic Aioli
- 1/2 tsp. (2 ml) grated lemon peel
- 2 tsp. (10 ml) fresh lemon juice
- 2 Tbsp. (30 ml) chopped fresh basil leaves
METHOD
-
For Zucchini Fries, preheat oven to 400°F (200°C). Line baking sheet with parchment paper.
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Place flour in a shallow bowl. In a second shallow bowl, whisk together Hellmann's® Garlic Aioli with water until well blended. In a third shallow bowl combine breadcrumbs, cheese and melted butter until well blended.
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Dredge each zucchini spear in flour shaking off excess. Then thoroughly coat each spear in the aioli sauce mixture. Next, coat well with breadcrumb mixture pressing gently to adhere crumbs.
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Place breaded spears on prepared baking sheet. Bake 20 minutes or until crumbs are golden brown and zucchini is softened. Remove from oven and sprinkle with salt, if desired.
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For Dipping Sauce, stir together all ingredients in small bowl until well blended. Serve with Zucchini Fries.
